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  1. #21
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    I make my son 'special' juice or milkshakes which are really just stacks of fruit, a punnet of yoghurt and the minimal amount of milk required to make it drinkable through a straw. He loves it!

  2. #22
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    abiishu is offline embrace your inner birthing goddess
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    Quote Originally Posted by aLittleLoopy View Post
    How is stevia in cooking? I had the little tablets in my coffee and they were gross! I was disappointed as I really wanted to cut my sugar intake.
    The little tablets aren't very nice at all. You can buy stevia in other forms though that have a more pleasing taste.

    We use xylitol here, much more similar to sugar and good for you too

  3. #23
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    Muesli bars

    1 cup of rolled oats
    1 cup unsweetened desiccated coconut
    1/3 cup wheatgerm
    1/4 cup of sesame seeds
    1/2 cup sunflower kernels
    1/2 raw pumpkin seeds
    1 cup of dried, unsweetened cranberries
    1/4 of flax seeds
    100 grams of butter (just under 1/2 cup)
    1/2 cup of honey
    1/8 cup of brown sugar


    Grease and line a square baking tin with baking paper. Set aside.
    Cook the oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a fry pan over low to medium heat, stirring occasionally, for 8 minutes or until golden. Be careful not to burn the mixture. Transfer to a metal bowl. Set aside to cool.
    Stir in the cranberries and flax seeds.
    Cook the butter, honey and sugar in a small saucepan over medium heat. Stir constantly for for 3 to 4 minutes or until sugar has dissolved.
    Bring to the boil and reduce the heat to low. Simmer, without stirring, for 5 minutes. Add butter mixture to dry ingredients. Stir well until combined.
    Spoon the mixture into the tin. Use a large metal spoon to press the mixture down firmly and evenly.
    Allow to cool and then cut into squares or rectangles.
    The bars can be stored in a foil-lined airtight container for up to a week.

  4. #24
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    Sugar free and banana cookies

    1/3 cup peanut butter
    2 bananas
    Tsp vanilla
    2 tbsp soy milk
    2 tbsp maple syrup
    2 1/2 cups rolled oats
    Dash of Cinnamon

    In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.
    Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 180 degrees, or until done.

    This recipe is only truly sugar-free if you use unsweetened peanut butter and unsweetened soymilk.

  5. #25
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    Fruit balls

    1 cup nuts – raw almonds, cashews, macadamias
    1/2 cup pitted chopped dates
    1/2 cup dried chopped apricots
    1/2 cup raisins
    2 Tbsp unsweetened cocoa powder
    1 Tbsp fresh orange juice
    a couple of drops – 1/8 tsp of natural almond essence
    1/2 tsp cinnamon

    Preparation:
    Mix the coconut and cinnamon in a small bowl and set aside for rolling.

    Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.

    Roll into small balls and coat with the coconut mixture.

    Store in a container in the fridge.

    1/4 cup desiccated coconut

  6. #26
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    Fruit balls

    1 cup pitted dates
    1/4 cup walnuts
    1/4 cup rolled oats, not instant
    1/4 cup unsweetened cocoa powder

    Place all ingredients in a food processor and blend until thoroughly combined.
    The mixture should look like a lumpy paste.
    With slightly wet hands, roll paste into walnut-sized balls.
    Place on baking paper on a tray or plate and freeze until firm.

    Store in fridge for up to 2 weeks.

  7. #27
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    Sorry I only really have vegan recipes but at least it cuts out all the fat from milk and eggs

  8. #28
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    Smoothie

    1 1/2 cup Soymilk
    1 Banana
    1 tablespoon Agave
    1/4 teaspoon Nutmeg
    Dash of Cinnamon
    Ground Flaxseed

    Blend and serve

  9. #29
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    I use stevia in cooking and find it tastes fine. But I also have the little tablets in my coffee and think it tastes fine


 

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